A Wonderful Posh Macaroni and Cheese Recipe

posh macaroni cheese recipe

Yes, the weather is absolutely dreadful but food always makes things better so this week our mutant chef has the perfect warm, comforting, delicious dish for you to try out. A posh macaroni cheese. Best of all it’s very simple to make and will warm the cockles of your heart. So here she is:

Spring lasted about a day and now we are back to the unreliable ever changing weather. It’s either snow, sleet, rain or gale force winds or indeed a mixture of all. With this cold and miserable weather come the colds and bugs, the feelings of grogginess and downright misery. But food can change all that.

Add a bit of warmth to your day with comfort food, have a hot bath, pop on the pyjamas and slippers and settle down with a nice big plate of my posh macaroni and cheese. Oozing with lashings of cheese, rich crispy pancetta and comforting pasta, this dish is an awesome winter and Christmas lunch or a warming evening beside the fire kind of meal.

250g macaroni
80g Pancetta (diced)
1 small onion (finely chopped
250g strong cheddar (grated)
75g Pecorino cheese
30g Cashel blue cheese
50g plain flour
50g butter
200ml cream
450ml milk
1 tsp Dijon mustard
30g white breadcrumbs

Bring salted water to the boil in a large saucepan and add the macaroni. Cook to pack instructions, drain and set aside.
In a medium frying pan, add 1 tbsp butter and fry the onion and the pancetta until the meat is crispy.
Turn down the heat and melt the remainder of the butter in another pan and melt slightly. Add the flour and mix to form a roux. It should become a thick paste.
Add the milk a bit at a time and continue whisking and bring to the boil once all the milk has been added.
The sauce should be thickened by now, so take off the heat and add the cheese. (reserving 40g of pecorino)
Add the mustard to the sauce and then add the cooked pasta. Mix well then add the pancetta and onions then check for seasoning.
Pop into an oven proof casserole dish and top with the breadcrumbs and the rest of the pecorino.
Pop in the oven until the breadcrumb is crispy, about 8-10 minutes, then enjoy with a salad, a wedge of garlic bread and a glass of Pinot Grigio.